Put the almond paste, sugar, butter, flour and 1 egg in the food processor and pulse until it becomes a smooth paste.
Dust a work surface with flour and roll the puff pastry into a 12-inch square. Spoon small dollops of the almond filling all over the surface of the pastry and then use a spatula or the back of a spoon to spread it out into an even layer. Cut the pastry into three 4-inch wide pieces. Sprinkle each with chocolate.
Starting at the long side of one of the pastry pieces, roll it up into a long cylindrical log. Holding one end of the log in each hand, gently snap the dough towards the counter, slapping it down if necessary, so that it stretches to about 15 inches. Repeat with the remaining 2 strips of dough and refrigerate until the dough is firm, about 30 minutes.
Meanwhile, adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
Cut each log, lengthwise, right down the middle so that you have 6 long strips. Arrange them cut-side up on the counter. Now cut each strip in half, crosswise, giving you 12 pieces about 7 1/2 inches long. Gently pull on one piece, just to lengthen it slightly, and then tie into a tight knot with the cut-sides up and long tails on each side. Repeat with the remaining strips of dough and arrange on the 2 prepared baking sheets. Chill for 15 minutes.
Beat the remaining egg to make an egg wash. Brush each knot with some of the egg wash and then sprinkle generously first with some of the chopped almonds and then with sugar. Bake, rotating the baking sheets about halfway through, until the knots have puffed and are golden brown on top and deeply golden brown on the bottom, 22 to 25 minutes. Let cool for a few minutes on the baking sheets, then remove to a rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
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